Partying the diabetic way

If you are a diabetic, or have a family member, or friend who is, and you want to entertain, you don't have to sacrifice flavor or creative flair to enjoy. People with diabetes can eat tasty food, too. When preparing food for a diabetic, there are things you need to consider, such as moderation, so serve smaller portions. Also, reduce added sugars, fats and alcohol. All fats are not equal, so remember to use vegetable oils (such as canola and olive) because these generally don't increase cholesterol. It is wise to limit the use of any fat. In general, choose foods with lower glycemic index in order to keep the rise in blood glucose to a minimum.

On these pages are some creative, delicious and fun recipes you can try the next time you are entertaining a group who includes diabetics. Remember to watch the carbohydrates!</p> <pre> Spicy Mango Salad 3 large mangos, peeled and cubed 1/2 small red onion, chopped 1/2 red bell pepper, chopped 2 jalapenos, seeded and finely chopped 2

tablespoons chopped cilantro Juice of 2 limes 2 tablespoons olive oil 1/2 teaspoon ground ginger Salt to taste Cayenne to taste Combine mangos, red onion, red bell pepper, jalapenos and cilantro in a bowl. Combine lime juice, olive oil, ginger, salt and cayenne in small bowl until well-blended. Pour over mango mixture and gently toss to coat Cover and refrigerate about 1 hour. Serve in small martini glasses and garnish with lime wedges or cilantro. Yields 8 servings CALORIES 91, TOTAL FAT 4G, CHOLESTEROL 0MG, CARBOHYDRATE 16G, PROTEIN 1G, SODIUM 3MG. </pre> <pre> Spinach Goat Cheese Purse 1 shallot minced 1 clove garlic, minced 1 10-ounce package chopped spinach,

thawed and squeezed dry 4 ounces reduced-fat goat cheese 4 pitted and chopped ripe olives 1 tablespoon chopped dill weed 4 12x17-inch sheets phyllo dough, at room temperature Scallion strips Heat the oven to 375 degrees. Lightly spray a baking sheet with nonstick spray. Combine the minced shallot, garlic, spinach, goat cheese, olives and dill in a bowl. Set aside. Cover the sheets of phyllo with plastic wrap to keep them from drying out. Place 1 phyllo sheet on dean, dry work surface; lightly spray with nonstick spray. Top with a second phyllo sheet; cut into 4 rectangles. Spoon 1/8 of the filling into the center of each square. Gather the 4 corners of the phyllo and crimp to seal, forming a purse. Tie one scallion strip around the top of each purse. Repeat with the remaining phyllo, filling and scallion strips. Place the purses on the baking sheet. Bake until golden brown and heated through, about 12 minutes. To MAKE SCALLION STRIPS: Cut the green tops off 4 scallions. Cook the tops in boiling water about 2 minutes. Drain and place in ice water. Drain; set aside. Yields 8 servings CALORIES 106, TOTAL FAT 6G, CHOLESTEROL 15MG, CARBOHYDRATE 3G, PROTEIN 6G, SODIUM 147MG. </pre> <pre> Rosemary Turkey Meatballs With Lemon-Garlic Mayonnaise 1 pound ground lean turkey 1/3 cup finely chopped green onion 1/4 cup fine bread crumbs 1/4 cup chopped parsley 1 egg white, slightly beaten 2 cloves garlic, finely minced 1 tablespoon chopped fresh rosemary 1 teaspoon grated lemon rind

Salt and pepper to taste Lemon-Garlic Mayonnaise 1/2 cup low-fat mayonnaise 1 tablespoon fresh lemon juice 1 teaspoon grated lemon rind 2 tablespoon skim milk 1 clove garlic, finely minced Dash cayenne Mix together ground turkey, green onion, bread crumbs, parsley, egg white, garlic, rosemary, lemon rind, salt and pepper. Shape into 1-inch meatballs. Place in ungreased rectangular pan, 13x9x2 inches. Bake uncovered in 400-degree oven until done and light brown, 20 to 25 minutes. Place on paper towel to drain. Place two meatballs on wooden skewers. Serve with Lemon Garlic Mayonnaise. TO MAKE LEMON-GARLIC MAYONNAISE: Stir together mayonnaise, lemon juice, lemon rind, milk, garlic and cayenne in small bowl until smooth. Yields 30 meatballs CALORIES 191, TOTAL FAT 11G, CHOLESTEROL 56MG, CARBOHYDRATE 7G, PROTEIN 17G, SODIUM 202 MG. </pre> <pre> Dilly Smoked Salmon Spread On Cucumber Slices 3 ounces reduced-fat cream cheese, softened (Neufchatel cheese) 1 teaspoon fresh lemon juice 1 tablespoon chopped chives 1 tablespoon chopped fresh dill or 1 teaspoon dried dillweed 3 ounces smoked salmon, chopped 25 slices (1/4-inch thick) cucumber Dillweed Mix together cream cheese, lemon juice, chives and dill until smooth in small bowl. Stir in chopped salmon. Place a spoonful on cucumber slices and garnish with dillweed. Yields about 25 appetizers (each) CALORIES 52, TOTAL FAT 1G, CHOLESTEROL 3MG, CARBOHYDRATE 8G, PROTEIN 3G, SODIUM 46MG. </pre> <pre> Shrimp Salad-Stuffed Tomatoes 1 pound peeled cooked shrimp, chopped 1 stalk celery, chopped 1/4 cup thinly sliced green onion 1/4 cup 2 percent yogurt 2 tablespoons reduced-fat mayonnaise 1 tablespoon chopped fresh dillweed 1 teaspoon Dijon mustard 1 small clove garlic, finely minced Salt and pepper 6 small ripe tomatoes, cored Place shrimp, celery, and green onions in bowl and gently mix together. Mix together yogurt, mayonnaise, dill, mustard, garlic, salt and pepper. Pour yogurt mixture over shrimp mixture and toss to coat ingredients. Cover and refrigerate until ready to serve. Carefully hollow out the inside of each tomato, using a melon baller or small spoon; reserve the scooped tomato for another use. To serve, fill each tomato with shrimp salad. Yields 6 servings CALORIES 123, TOTAL FAT 3G, CHOLESTEROL 149MG, CARBOHYDRATE 8G, PROTEIN 18G, SODIUM 229MG. </pre> <p>Healthy Entertaining Hints